Kale Chips

Submitted by xtine

"These are a great snack food and they are the only way I like to eat kale. Something about the baking process changes the flavor and takes away some of the bitterness. You can swap out a lot of the ingredients in this recipe - if you don't have white wine vinegar, you could use lemon juice or another vinegar. If you don't have olive oil you could use a different oil. Also, you can use curly or flat kale here. Feel free to experiment."

 

• Ready In: 27mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 bunch kale
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 3 tablespoons nutritional yeast
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon cayenne
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon salt

directions

1. Preheat oven to 375º.
2. Wash kale and pat dry. Tear into "bite-sized" pieces.
3. Place kale in a large bowl and add all remaining ingredients.
4. Using your hands, toss and rub the kale to make sure each leaf is evenly coated with the oil/vinegar/spice mixture.
5. Place the kale leaves in a single layer on a cookie sheet. You will most likely have to do this in at least two batches, unless you have a very large baking sheet. Make sure the leaves are spread out on the sheet - if they are all clumped up together they will steam and will not become crispy. Sprinkle with a little more nutritional yeast, if you like. I usually cover the baking sheet in parchment paper for easier cleanup.
6. Bake at 375º for 12 to 17 minutes - they are done when they are completely crispy - if you take them out and some of the leaves are still a bit "soggy" put them back in for a few minutes.